Moroccan Pan De Casa Recipes

BEGHRIR (MOROCCAN PANCAKES)

Steps:

• Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.
• Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
• To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.

ONE-PAN MOROCCAN CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken with pepper and cumin powder to taste.
• On a medium-low heat, cook the chicken in some oil with the onion for 3 to 4 minutes stirring and turning occasionally.
• Add the cherry tomatoes, the water, the chickpeas, the harissa paste, the honey and the courgette.
• Simmer for 15 minutes, stirring occasionally until the sauce slightly thickens.
• Enjoy!

MOROCCAN PANCAKES

Steps:

• In a bowl, combine yeast and sugar. Stir in 1/4 cup warm water and let it rest about 10 minutes, until bubbling. In another bowl, combine the three flours, salt and turmeric (if using) and set aside.
• In a small bowl, combine baking powder and 3 tablespoons warm water, stirring to dissolve. Pour into a blender and add 1 1/2 cups warm water, the milk and the yeast mixture. Blend on low speed just to combine. With the blender running, gradually add the dry ingredients.
• Pour batter into a bowl, cover with a towel and set aside at least 1 1/2 hours, until doubled in size and very bubbly. Batter can be used immediately or refrigerated overnight.
• When ready to cook, stir to deflate. Batter should be a little thicker than heavy cream; thin with warm water if necessary. Heat a heavy nonstick (or very well seasoned cast-iron) skillet over medium heat. (If you have a nonstick pan for silver dollar pancakes, use that.) Pour 1/4 cup batter into the pan (or, for silver-dollar size, a heaping tablespoon). Cook at a very gentle sizzle for about 3 minutes, until the top is covered with holes and completely set; the bottom should be golden and lacy. Repeat with remaining batter.
• Meanwhile, combine equal amounts of honey and butter in a small microwaveable pitcher or bowl. Heat until hot, smooth and pourable; thin with warm water if necessary.
• Serve pancakes immediately, with hot honey-butter mixture. Or slide onto a baking sheet covered with a kitchen towel and top with another towel to keep warm. Cooled pancakes can be briefly reheated in microwave.

MOROCCAN PAN DE CASA

Steps:

• Dissolve the yeast and sugar in water in a large bowl.
• Using a dough hook, stir the flour, salt, anise seeds, and sesame seeds into the yeast mixture and knead until smooth.
• Place dough in a greased bowl and let rise, covered, for an hour and a half.
• Turn the dough out and knead again. Grease two cookie sheets. Divide the dough into 3 rounds and let rise, covered, for another half hour on cookie sheets.
• Preheat the oven to 375 degrees. If you want to make this the old-fashioned way, take uneven stones and heat them in the oven on cookie sheets.
• Bake the rounds in the oven for 30 minutes or until the rounds sound hollow when tapped. If using stones, brush them with oil first, then place the rounds on top.

PAN DE CASA

Steps:

• Place 3 1/2 cups flour in an large bowl,make an well in the middle. Mix the yeast slighly into the flour and slowly add the the water until the dough comes together. Adding the remaining 1/2 cup of flour if the dough is too sticky, the desired conistency shoud be tacky.
• Place the dough on a floured countertop, add a little more flour and kned for 10 minutes. Use the palm of your hand to stretch it and turn it over.
• Spread the dough out slightly and add the salt. Dust with more flour and continue to knead for several minutes. Knead into a smooth ball and let rise for 1 to 2 hours, in a bowl greased with EVOO and covered with a kitchen towel. You'll know it's ready when the dough springs back when you touch it gently with your finger. The temperature of the dough is about 80°F and has doubled in size.
• Remove the dough from the bowl and cut it in half. Press it down and roll up each piece. Turn them on their sides and roll them up again - this rolls the gas out of them.
• Place each dough in their own greased bowls and cover with kitchen towel for 30 minutes, until they have again doubled in size.
• To make the final rounds, fold the dough two times, shaping them into balls. Then place the balls seam side down on a greased baking sheet. Dust with flour. Let sit 30 minutes more, covered.
• Preheat oven to 450°F.
• Sprinkle the rounds with more flour, and press a little air out the sides. Score the tops of the rounds with a sharp knife several times. Bake 25-30 minutes or until golden brown. Check after 20 minutes. Tap the bottoms and listen to hear if they sound hollow; if they do, their ready. Remove them and let cool to room temperature before slicing.

MOROCCAN HARCHA (HARSHA) - SEMOLINA PAN-FRIED FLATBREAD

Steps:

• In a mixing bowl, blend together the fine semolina flour, sugar, baking powder and salt. Add the butter, and blend well. (I use my hands to mix this dough).
• Add 1/2 cup milk and mix until a dough forms. It should be quite moist and easily packed into a large mound. Add an additional milk if necessary to achieve this consistency.
• Shape the dough into balls any size that you like - I make them about the size of small plums - and leave the dough to rest a few minutes.
• Preheat a griddle or frying pan over medium-low heat. While the griddle is heating, roll the balls in the coarse semolina (this is optional for appearance and texture) and flatten each ball into a disc about 1/4" thick.
• Cook the harcha over fairly low heat, about 7 to 10 minutes on each side, until a pale to medium golden color. Turn only once, and check occasionally to be sure the harcha aren't coloring too quickly, as they need some time to cook all the way through.
• Serve immediately with jam, cheese, or butter. Or, dip the harcha in syrup made from melted butter and honey. (To make the syrup, heat equal portions of the butter and honey until bubbly and hot.).
• Harcha can be reheated in a pan or in a 350°F (180°C) oven for a few minutes. They store well in the freezer.

MOROCCAN CHICKEN THIGH SHEET PAN DINNER

Steps:

• Combine lemon juice, lemon zest, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Place chicken thighs into the bag, making sure marinade gets under skin. Seal and refrigerate at least 30 minutes. Remove chicken from refrigerator 20 minutes before baking and let come to room temperature.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine sweet potato, zucchini, chickpeas and artichoke hearts in a bowl. Sprinkle with 1 teaspoon ras el hanout and 1/2 teaspoon salt. Drizzle with 2 tablespoons olive oil and stir to combine evenly.
• Remove chicken from marinade and place on a 13x18-inch rimmed sheet pan. Place vegetable mixture around chicken.
• Bake in the preheated oven, flipping vegetables halfway through, or until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 30 minutes.
• Remove from oven and garnish with pomegranate seeds, parsley, and pistachios before serving.